Generouslly grease 15x10in dish or a deep cookie sheet with nonstick cooking spray. Set aside.

In a small bowl, combine unflavored gelatin and ½ cup cold water. Mix and set aside.

In a medium saucepan, combine sugar, corn syrup, salt and ½ cup of hot water. Bring to boil over a medium high heat. Cook, without stirring, for 9 minutes

Remove from heat and add the thickened gelatin and stir to combine. Allow to cool for 5 minutes.

Meanwhile, beat your egg whites, and vanilla (with whisk attachment) on high until stiff peaks form. Reduce the mixer speed to slow, and slowly pour in the sugar syrup in a steady but slow stream. Once all incorporated, turn your mixer on medium high and beat until it has doubled in volume.

Pour into your prepared dish and allow to set, uncovered.

To make the strawberry layer cook on medium heat ½ cup of strawberries and 2 tablespoons of water until strawberries are soft.

Puree strawberries and bring to room temperature.

Once puree is room temperature, proceed with making the marshmallows following the directions and ingredients above.

Simply replace the ½ cup cold water with ½ cup strawberry puree. Add gelatin and follow the rest of the directions.

Pour over vanilla layer.

Follow vanilla marshmallow ingredients and instructions.

After marshmallow mixture has doubled in size (after adding the syrup to egg whites and beat) add ¼ cup cacao powder.

Mix to combine then pour over strawberry layer.

Allow all layers to set, at least 4 hours.

Once set, cut into whatever shape you please. Traditional marshmallows are dipped in cornstarch to avoid stick with others, but you can also use sugar or powdered sugar.

Dip each square into the sugar or starch and enjoy!